Comments on: Tuesdays with Dorie BWJ: Croissants (& Pains au Chocolat)https://awhiskandaspoon.com/2013/03/05/twd-croissants-pains-au-chocolat/
connoisseur of fine cakeThu, 08 Dec 2016 01:18:04 +0000hourly1http://wordpress.com/By: An Urban Mystichttps://awhiskandaspoon.com/2013/03/05/twd-croissants-pains-au-chocolat/#comment-18342
Mon, 01 Apr 2013 17:38:27 +0000http://awhiskandaspoon.com/?p=5322#comment-18342yum…they look scrumptious🙂
]]>By: Fern @ To Food with Lovehttps://awhiskandaspoon.com/2013/03/05/twd-croissants-pains-au-chocolat/#comment-18267
Fri, 15 Mar 2013 10:13:34 +0000http://awhiskandaspoon.com/?p=5322#comment-18267Oh my…these look sensational! Love a good buttery flaky croissant!
]]>By: sunshine x 2https://awhiskandaspoon.com/2013/03/05/twd-croissants-pains-au-chocolat/#comment-18258
Wed, 13 Mar 2013 04:51:25 +0000http://awhiskandaspoon.com/?p=5322#comment-18258Mine turned out small too! Not the grand croissant I was dreaming of. Brilliant that you have some in the freezer.
]]>By: alisahttps://awhiskandaspoon.com/2013/03/05/twd-croissants-pains-au-chocolat/#comment-18250
Mon, 11 Mar 2013 21:31:41 +0000http://awhiskandaspoon.com/?p=5322#comment-18250hi steph! when i made the croissants, i took 3 days. day one, dough. day two, folds. day three, shaped. then i put them in the fridge overnight. the next day, i took them out and let them rise for about 2 hours before baking them. call it an old habit from my days as a young pastry assistant making them in large quantities but i think it helps develop a nice flavor!
]]>By: LeAndra (@heyloveandflour)https://awhiskandaspoon.com/2013/03/05/twd-croissants-pains-au-chocolat/#comment-18249
Mon, 11 Mar 2013 18:19:38 +0000http://awhiskandaspoon.com/?p=5322#comment-18249I love a good chocolate croissant, but I have never thought to make them at home. They sound intimidating, so it is nice to have a post like this to look to when I finally get the courage to make them myself. They look great!
]]>By: Valeriehttps://awhiskandaspoon.com/2013/03/05/twd-croissants-pains-au-chocolat/#comment-18232
Sun, 10 Mar 2013 00:15:42 +0000http://awhiskandaspoon.com/?p=5322#comment-18232I remember when The Daring Bakers made homemade vol-au-vent – it was late summer, I believe, and I had a few choice words for the butter as it kept oozing from the dough and sticking to the work surface. But it’s so worth the work! Nothing compares to homemade croissant dough.

]]>By: isthisakeeperhttps://awhiskandaspoon.com/2013/03/05/twd-croissants-pains-au-chocolat/#comment-18228
Fri, 08 Mar 2013 20:35:25 +0000http://awhiskandaspoon.com/?p=5322#comment-18228These were an accomplishment! I realize how much when I read your post and I didn’t even know the official names for the techniques we were doing haha! Yours look great!
]]>By: saucyganderhttps://awhiskandaspoon.com/2013/03/05/twd-croissants-pains-au-chocolat/#comment-18225
Fri, 08 Mar 2013 10:48:04 +0000http://awhiskandaspoon.com/?p=5322#comment-18225Beautiful, beautiful croissants, love the deep brown colour! The empty plate photo is great too, it actually made me hungry!🙂
]]>By: Cathy B.https://awhiskandaspoon.com/2013/03/05/twd-croissants-pains-au-chocolat/#comment-18221
Thu, 07 Mar 2013 12:14:56 +0000http://awhiskandaspoon.com/?p=5322#comment-18221I love the empty plate and mug. There were lots of empty plates at my house, too. I only made half the batch, so my freezer is full too. I’m definitely making pain au chocolate next time.
]]>By: gottagetbakedhttps://awhiskandaspoon.com/2013/03/05/twd-croissants-pains-au-chocolat/#comment-18220
Thu, 07 Mar 2013 06:24:14 +0000http://awhiskandaspoon.com/?p=5322#comment-18220I am in complete awe with all you amazing bakers who attempted homemade croissants for this instalment of Tuesdays with Dorie. I’m terrified – it’s such an ordeal, even though I know that it would totally be worth it in the end. I’m drooling over your pain au chocolate – pastry should always go hand in hand with chocolate. This looks simply incredible!
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